Dissolve yeast in the warm water. Stir in sour cream, butter, sugar, salt, eggs
and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to
make it easy to handle.

Turn dough onto well-floured board. Knead until smooth, about 10 minutes. Place
in greased bowl. Turn once to bring greased side up. Cover. Let rise in warm
place until double, about 1 hour. To test for rising, stick two fingers in
dough. If holes remain but top stays smooth, dough is ready.

Make cake:
Heat oven to 375° F. Punch down dough: Divide into three equal parts.

Roll each part into a rectangle, 15 x 6 inches. Place on greased baking sheet.
With scissors, make 2-inch cuts at 1/2-inch intervals on both long sides of the
rectangles.

Combine apricots and cherries. Spread 1/3 of the fruit mixture down the center
of each of the rectangles. Crisscross strips over the filling. Stretch dough to
22 inches. Curve to form a “cane.”

Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and
drizzle canes with Thin Icing. If desired, decorate with cherry halves or
pieces.

For thin icing:
Blend 2 cups powdered sugar with about 2 tablespoons water. If icing is too
stiff, add water a drop at a time. If too thin, add more powdered sugar a little
at a time.